Roast Chicken with Potatoes

Ingredients

• 1 roast chicken (about 1.5 kg)
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• olive oil (cold-pressed)
• 3 sprigs sage
• 3 sprigs rosemary
• 1 sprig thyme
• 1 lemon (juice only)
• 1 kg firm sweet potatoes or regular potatoes
• 5 garlic cloves

Instructions

1. 1.

   Wash and pat the roast chicken dry, rub all over with 2 tbsp oil, salt, cayenne pepper, and pepper. Wash and dry the herbs. Season the inside of the chicken and fill it with the herbs. Wash the potatoes and cut them lengthwise in half with skin on. Gently press each garlic clove with its skin using your palm.

2. 2.

   Place the chicken on a large piece of aluminum foil, arrange the garlic cloves around it, seal the foil tightly, and put it on a baking tray. Roast in a preheated oven (convection 120°C) for about 2 hours until cooked through. Meanwhile place the potatoes on another tray and after 1 hour add them to the oven with the chicken.

3. 3.

   At the end of cooking turn on the grill. Open the foil, crisp the chicken brown on all sides. Mix lemon juice with 80 ml water and baste the chicken repeatedly while roasting. Then slide the potato tray under the hot grill (leave the finished chicken in the lower part of the oven to stay warm) and gratinate the potatoes for about 10 minutes. Season with salt and pepper and serve with the chicken.